Garlic Herb And Salmon Empanadas Recipes

Steps:

• Empanadas:.
• Preheat oven to 425°F.
• Line large cooking or baking sheet with parchment paper or cooking spray.
• Remove pie cruts from pouches; place flat on work surface.
• Cut each into 4 wedge-shaped pieces.
• In a small bowl, mix salmon and cheese.
• Spread about 2 tablespoons of mixture evenly over 1/2 of each crust wedge to within 1/4" of edges.
• Brush cut wedges with water.
• Fold untopped dough over filling, form triangle; press edges to seal.
• Then seal edges with tines of the fork.
• Place on cooking sheet.
• Bake 12-17 minutes or until golden brown.
• Immediately remove from cooking sheet; place on wire rack.
• Cool 10 minutes.
• Sour Cream Dip:.
• Spoon sour cream into a small bowl; sprinkle with chives and paprika.
• Place bowl in center of serving platter.
• Cut each warm empanada in half, forming 2 triangles; arrange around bowl.

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking pan with aluminum foil.
• Pour oil into a medium bowl. Rinse salmon fillets and pat dry. Dip fillets into oil, being sure to coat both sides, and place skin-side down into the prepared baking pan. Squeeze as much juice as you can from 1 lemon half over the fillets. Coat both sides of salmon with parsley, oregano, basil, and garlic, and sprinkle with 1/2 of the kosher salt.
• Place under the preheated broiler and cook until center is light pink and edges are golden brown, 10 to 15 minutes.
• Remove fillets from the oven and immediately plate. Squeeze remaining lemon half over top and sprinkle with remaining kosher salt. Serve with lemon slices.

Steps:

• Preheat over to 375 degrees.
• Mix together first 8 ingredients.
• Lightly season the salmon with salt and pepper.
• Spread herb butter evenly over salmon.
• Cover with foil and bake for 20-25 minutes or until salmon flakes with a fork.
• DO NOT OVERCOOK!
• Spoon a bit of melted butter mixture on plated salmon. Serve with lemon wedges.